Digital kitchen scales
Rectangle or oval cake tin (we used a 32 cm x 23 cm oval tin)
1 x pack Noshu 98% Sugar Free Vanilla Cupcake Mix
For the base
1 sachet Noshu 98% Sugar Free Vanilla Cupcake Mix
40 g or 2 tbsp butter, melted
4 tbsp milk
1 x extra-large egg
For coffee liquid
½ cup strong black coffee, preferably espresso
½ cup liquor of choice, we used Baileys
For cream layer
4 x egg yolks
1 sachet Noshu 98% Sugar Free Vanilla Cupcake Frosting Mix
500 g mascarpone cheese
250 g smooth ricotta
1 tbsp vanilla essence
2 tbsp finely granulated instant coffee powder
2 tbsp cocoa powder
Preheat oven to 145°C (150°C fan forced). Grease and line your baking tin.
Place all cake ingredients in a medium/large bowl and mix with an electric mixer on medium for 30 seconds. Scrape down sides of the bowl and then mix on medium for another minute. Pour the cake batter into your prepared cake tin and bake for 25 minutes or until a skewer inserted comes out completely clean. It’s okay if the cake is slightly overbaked or dry, or made a few days in advance. Turn cake out onto a cooling rack and allow to cool completely.
For the cream, place egg yolks and frosting mix into a large mixing bowl and whip with an electric mixer for about 5 minutes or until pale and very fluffy. Add mascarpone, ricotta and vanilla and mix for 30 seconds until just combined and fully smooth. Overmixing can result in splitting this mixture.
For the coffee liquid, mix together your espresso coffee and Baileys / liquor in a jug. Set aside.
In a separate bowl, mix together cocoa powder and instant coffee powder. Place this mixture into a sieve and set aside.
In your serving dish, spread approximately ¼ of the mascarpone cream in the base, then dust over a layer of the coffee and cocoa mixture. Top this with a layer of your vanilla cake and pour over enough coffee and liquor liquid to soak most of the cake. Repeat these layers, ending with mascarpone and a final dusting of cocoa powder until you fill your serving dish. For best results, allow to set in the fridge for at least 4 hours.
To make this a mocha tiramisu, replace the Noshu 98% Sugar Free Vanilla Cupcake and Frosting Mix with Noshu 97% Sugar Free Chocolate Cake Mix and Chocolate Frosting Mix.
Store refrigerated in an airtight container for up to 4 days.